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Shortcrust pastry: Europe: Often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies. Sou: China
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. [18] Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out ...
It is essentially a shortcrust pastry filled with a mix of caramelized walnuts and honey. Another similar pastry, but containing chestnuts instead, the Torta di Castagne, is made in the southern valleys, especially in the Val Bregaglia. [58] Wines are essentially produced in the Bündner Herrschaft.
The type of pastry used is not defined, as long as it is golden in colour and will not crack during the cooking or cooling, [20] although modern pasties almost always use a shortcrust pastry. [41] There is a humorous belief that the pastry on a good pasty should be strong enough to withstand a drop down a mine shaft, [ 42 ] and indeed the ...
[10] Beginning in the 19th century, alternative leavening agents became more common, such as baking soda. [5] Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt, among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London ...
For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
A croissant (UK: / ˈ k r w ʌ s ɒ̃, ˈ k r w æ s ɒ̃ /, [1] US: / k r ə ˈ s ɒ n t, k r w ɑː ˈ s ɒ̃ /; French: ⓘ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. [2] It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast ...